Corn Dip is a creamy, easy, and tasty mayonnaise and sour cream-based dip with sauteed onions, bell peppers, and garlic. It is delicious served either hot or cold.
Course Appetizer
Cuisine Southern
Keyword hot corn dip, how to make corn dip, Mexican street corn dip, street corn dip
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 12servings
Calories 223kcal
Author Beth Pierce
Ingredients
1tablespoonolive oil
1small yellow onion chopped
3/4cupchopped green peppers and red peppers
½teaspoonkosher salt
½teaspoonfresh ground black pepper
2clovesgarlic minced
215 ounce cans corn (preferably fire-roasted)
3/4cupmayonnaise
1cupsour cream
½cupchopped green onions
1small jalapenominced (see notes)
1teaspoonchili powder
½teaspoonpaprika
¼teaspoonground cayenne pepper
2cupsshredded cheddar and Monterey Jack cheese
Green onions or fresh cilantrochopped (garnish)
Fritos and tortilla chips for servingoptional
Instructions
Hot Dip
Preheat oven to 375 degrees.
Heat the olive oil over medium high heat in a medium skillet. Add the onions and bell peppers and cook until soft.
Reduce the heat to low and add the salt, black pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let the mixture cool for a few minutes.
Combine the cooked veggies with the corn kernels, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese.
Spoon the mixture into a baking dish and bake for 20-25 minutes or until golden brown and bubbly.
Serve with Fritos and tortilla chips
Cold Dip
Heat the olive oil over medium high heat in a medium skillet. Add the onions and bell peppers and cook until soft. Reduce the heat to low and add the salt, pepper, and garlic. Cook for 1 minute while stirring. Remove from the heat and let it cool.
Once fully cooled, combine the cooked veggies with the corn kernels, mayonnaise, sour cream, green onions, jalapeno, chili powder, paprika, cayenne pepper, cheddar cheese, and Monterey Jack cheese. Cover and refrigerate for 1 hour to allow the flavors to blend.
Serve with tortilla chips, crackers, or crostini.
Notes
Use canned or fresh corn off the cob for this recipe. If using canned corn, drain well. I like to use fire-roasted canned corn.
This dip is equally delicious, both hot and cold. I encourage you to split the dip and try it half cold and half hot.
Any color bell pepper will work in this dip. Dice or chop them finely, so you get some in each bite.
You can substitute a 4-ounce can of drained green chilies for the jalapeno. Green chilies are typically milder and sweeter than jalapenos.
Other cheeses that work well in this recipe include Pepper Jack, Gruyere, Colby Jack, Gouda, and fontina.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave at reduced power.
With sour cream and mayonnaise, I can not recommend freezing this dish. It will break down, and separate, and the texture would be unpleasant.